Swiss Rippli

Swiss Rippli Recipe

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Carolyn Haas


Similar to Kassler Rippchen (a German dish). I found this on a Swiss site. It was all in metric and literally translated from German, so I did a bit of adaptation for American cooks, like me!


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30 Min
1 Hr 15 Min
Stove Top


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  • 1 Tbsp
  • 1/4 lb
  • 2 medium
    onions, chopped
  • 1 clove
    garlic, grated or pressed
  • 2/3 lb
    cabbage, coarsely shredded
  • 1/3 lb
    celery, chopped
  • 1/2 lb
    carrots, chopped
  • 1 lb
    potatoes, sliced
  • 1/2 tsp
    thyme, dried (or 1 tsp. fresh)
  • 1 3/4 lb
    smoked pork ribs/chops
  • 4 oz
    white wine
  • 1/2 tsp
    beef bouillon granules
  • 15 oz
    can stewed tomatoes (or 4 fresh tomatoes, sliced)
  • ·

How to Make Swiss Rippli


  1. Heat margarine; add bacon, onion and garlic. Saute until onions are wilted.
  2. Add cabbage, celery, carrots and potatoes; cover and steam until the vegetables are cooked.
    Spice with pepper and thyme.
  3. Place ribs with the vegetables.
    Add white wine and bouillon, cook on low heat for about one hour.
    Add tomatoes and cook for 10 more minutes.

Printable Recipe Card

About Swiss Rippli

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: German

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